View Full Version : ?? about pizza bread
01-04-2005, 09:06 AM
I have it dehydrating right now. The ingredeints list 1/2 water. I assume that is for soaking the sun-dried tomatoes? Do you pour the water and taomtoes in when blending? Or do you add the 1/2 cup water at the end when you add everything else and re-process?
Also, what is the best way to store the bread? I am the only one eating raw (although I will be giving some to my kids) and it made a LOT of bread. :)
01-04-2005, 12:03 PM
One more question: what excatly is supposed to be the texture of the bread? Can you compare it to a cooked equavalent (as I am very familiar with cooked bread)?
01-04-2005, 12:21 PM
Hi there Paula...
I made Alissa's pizza crust recently, and it comes out more like the texture of a corn tortilla. A little tougher maybe, but flexible... I store mine in a freezer ziploc bag. I like the freezer ones for the fridge because I find it helps keep even more moisture out. As for the water... I would just add the sundried tomatoes and only add the water if you think the dough is too dry. Water won't make a difference in the taste. The 'dough' should be a stirable paste... a bit thicker than corn bread batter.
Hope this helps... the pizza is a favorite of mine! I also use this crust for sandwiches! It is very versital. Enjoy...
01-04-2005, 06:51 PM
I think the pizza bread and the pizza crust are two different recipes, aren't they?
I have the sun-dried tomatoes soaking now to the make the pizza bread.
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